In the summer of 2004 I was fortunate enough to spend a month traveling through Thailand with my future husband. We both love Thai food and love to cook, so while we were in Chiang Mai we took a cooking class at the Chiang Mai Thai Farm Cooking School. Everything on the farm is grown organically and much of the food used in the classes is grown on the farm. What wasn't produced at the farm we picked up at a local market on the way. When we arrived at the farm we were given a tour of the farm where they explained a lot of their sustainable farming practices, and then we moved to an outdoor ktichen where we created a thai feast including Tom Yum soup, spring rolls, red curry and this cashew chicken. It's on our typical dinner rotation, and we make it a couple of times a month. Sometimes we use pork or tofu if it's what we have on hand.
Shopping at the local market. Produce doesn't get fresher than this!
Our outdoor kitchen
The kitchen garden
1 lb. of sliced chicken
1 c. roasted cashews, unsalted if you can find them
1 c. sliced carrots
1 c. sliced onions
6-8 sliced roasted and dried chilis, chopped*
1 c. chopped spring onions
1 c. sliced mushrooms
8 tbsp. of vegetable oil (you can use less if you're using a non-stick pan)
a pinch of salt
4 tsp. of fishsauce
2 tsp. of sugar
4 tbsp. of oyster sauce
8 tbsp. of water
*These are the red ones you find in the Mexican spice section. Split them with a knife to remove the seeds. Soaking them for 20 min. in hot water will make them easier to work with.
Heat the oil in the wok until it is very hot. Fry the chicken until golden brown. Add carrots, onions, mushrooms and water. Stir fry until almost cooked. Add oyster sauce, fish sauce, sugar, salt and spring onions. Stir fry again until mixed well. When done, turn off the heat and add cashew nuts and roasted chilis. Serve over rice. Serves 4.